This easy peach dump cake only takes one pan…and is ready for the oven in just 5 minutes! Use fresh or frozen peaches in this 9×13 fruit cake.
One of the first desserts I remember making after I got married was dump cake. I had cherry dump cake first. Then I started experimenting with other fruit dump cakes.
These easy fruit cakes are so versatile. In fact, we have even made dump cake in the slow cooker!
Dump cake is an easy dessert that generally uses canned (or frozen) fruit and a dry cake mix and butter to create an amazingly easy, one dish dessert of so many different varieties. Chocolate + Cherry, Spice Cake + Apples…the possibilities are endless!
You can add frozen peaches instead of canned or bottle peaches for this cake. If you use frozen peaches, you will need to thaw the peaches before adding them to the cake.
Make sure to pour in the juice created from the thawed peaches as well. You should use about 1 cup of liquid from the peaches for this cake. If the peaches aren’t giving off that amount of liquid, use water for the remaining amount needed.
After experimenting with this recipe, I felt that using peaches in 100% juice and then adding in sugar separately gave this dessert a fresher, less heavy taste than when using peaches in heavy syrup. It also makes this dessert a little healthier and brings out the natural flavorful goodness of the peaches. If you only have peaches in heavy syrup available, then I would omit the brown sugar entirely.
I recommend using any canned or bottled fruits that have been canned in 100% juice. If the fruit has been stored in heavy syrup, I recommend leaving the brown sugar out.
Some great fruit option are cherries (Add a small can of crushed pineapple if using cherries. You won’t be disappointed!), canned blueberries and canned apples.
If using fresh berries such as blackberries, blueberries, or strawberries, roll them in ½ cup granulated sugar before adding them into the pan. Depending on the fruit’s natural sweetness and how ripe they are, you may need to add a little bit more sugar.
This will last for up to 4-5 days in the refrigerator. Make sure to cover it completely before storing. You can also freeze this cake for up to 3 months.
If heating smaller portions, feel free to pop them in the microwave to reheat. If heating the entire pan, you can heat it in the oven at 350 degrees for about 20 minutes or until it is warmed through. Don’t forget the ice cream on that second round!